Live Better
 
 

Tomato, pumpkin and beetroot frittata recipe

Love vegies? Try a tomato, pumpkin and beetroot frittata for a delicious and visually-tempting meal.

I call this my “Stained Glass Frittata” because it reminds me of the beautiful church windows I was mesmerised by in the Cathedral in my home town when I was growing up. All the beautiful colours from the vegetables speckled through look amazing when this is cut.

I often like to cut this into small finger pieces and line them up on a large board to serve as a canapé. A little salt and cracked pepper on top is all it needs.

It’s also a great healthy light meal for the family – just serve a nice crisp salad alongside.

 

Tips:

For a vegetarian option, simply leave out the bacon.
If you don’t have time to cook your own beetroot you can use canned baby beets.

Serves: 8

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.

Who’s doing the shopping?

Send the shopping list straight to their inbox.

What to do

  • 1. Heat your oven to 180°C.

  • 2. Brush the beetroot with olive oil and wrap in foil. Bake for 1 hour, or until beetroot is tender. Allow to cool, then peel and chop into small chunks.

  • 3. Meanwhile toss the pumpkin with a little olive oil and salt and place onto on a lined oven tray. Cook for 30 minutes or until tender and starting to crisp around the edges. Set aside.

  • 4. Line a 20 x 30 cm oven tin with baking paper with sides overhanging.

  • 5. Sauté the onions, garlic and bacon in a frypan until onions are translucent. Add the capsicum, beetroot and pumpkin and stir gently to combine. Arrange in the prepared tin in an even layer.

  • 6. Mix the eggs and milk together in a bowl, season with salt and pepper. Add the basil, cheeses and the spinach then pour over the filling into the tin. Top with cherry tomatoes, cut side up.

  • 7. Bake in the oven for 25 minutes, or until golden and set. Remove from the oven, allow to cool slightly, then lift out using the overhanging baking paper.

  • 8. Slice and serve.

  •  

    Recipe from Food for Sharing Italian Style by Liliana Battle, available now from New Holland Publishers.

    Recommended Reading

    Food

    Beef, shiitake and spring onion risotto recipe

    An easy and satisfying risotto, full of flavour. Read more

    Food

    Roasted capsicum recipe

    A simple side dish, or delicious in sandwiches or pasta. Read more

    Food

    Veggie-packed penne pasta salad with smoked salmon recipe

    Add loads of fresh veggies for a delicious pasta dish. Read more

    Food

    Stove-baked weekend eggs recipe

    A warming weekend breakfast, full of energising protein. Read more

    Food

    The best healthy snacks for work

    Try these dietitian-approved ideas for a quick energy boost. Read more

    Food

    Food for winter cosiness

    Dietitian Lisa Donaldson shares some tips for warming up. Read more

    Food

    Meal planning made easy

    Save time and money by getting organised in the kitchen. Read more

    Food

    A dietitian’s guide to the supermarket

    Healthy eating starts with healthy shopping. Read more

    youtubetwittersign-up-userArtboard Copynp_phone_503983_000000download_red4xdownload_red4x copyArtboardmember-offer-starLogoMedibank - Logo - ColourOval 5Instagram iconicon-editdownload_red4x copygive-back--spinesgive-back--moneygive-back--massagegive-back--likegive-back--jointgive-back--emailgive-back--dislikedownload_red4xdownload_red4xGroup 5filter-iconfacebookMobile Navcheckcarret-upcarret-rightcarret-leftcarret-downGroup Copy 2arrowarrow-circleanimated-tick